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Spinach Pancake

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Spinach Pancake

Directions

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Ingredients :

  • ¼ cup unsalted butter
  • divided
  • 4 scallions
  • chopped
  • ¼ cup chopped parsley
  • ½ pound fresh spinach
  • stems removed
  • chopped
  • 3 eggs
  • salt and freshly ground black pepper to taste
  • Methods :

  • Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
  • Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.
  • Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.
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